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Raspberry Bread Salad


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Member since 2007

Serves 4 | Prep Time 10 | Cook Time

Ingredients

Half a large french bread, cut into 3/4-inch cubes (about 4 cups)
2 pounds plum tomatoes (about 4 to 6), cored and cut into rough chunks
1/2 cup basil leaves, stacked and slivered (a good scissors job for a kid)
1/2 pound fresh mozzarella, cubed
1/4 cup raspberry balsamic vinegar
1/2 cup olive oil
2 large garlic clove, pressed
1 teaspoon kosher salt


Put bread, tomatoes, basil and mozzarella into large bowl. In a separate bowl, whisk together remaining ingredients. Pour enough dressing over the salad to moisten, toss it together with your hands, and let it sit for around half an hour to get soggy. Taste, add more dressing if needed, and serve.


Pairs Well With


Notes

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